Janjetina ispod peke (Argentinian Style)

Ingredients

While the original Croatian dish is typically cooked in a peka (a dome-shaped clay pot), this adaptation brings the flavors of Janjetina ispod peke to life using a traditional Argentinian roasting method. The seasonings and cooking techniques have been adjusted to reflect the vibrant flavors and culinary traditions of Argentina. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb leg 2 kg (4.4 lbs) lamb leg
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Juice of 2 lemons Juice of 2 lemons
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 1 cup (240 ml) beef broth 1 cup (240 ml) beef broth

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, oregano, parsley, olive oil, paprika, cumin, salt, black pepper, and lemon juice to make a marinade.
3. 3.
   Rub the lamb leg with the marinade, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for best results.
4. 4.
   In a roasting pan, pour the red wine and beef broth. Place the marinated lamb leg on a rack in the pan.
5. 5.
   Cover the roasting pan tightly with aluminum foil, ensuring it is sealed.
6. 6.
   Roast the lamb in the preheated oven for 3-4 hours, or until the meat is tender and easily pulls apart.
7. 7.
   Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 15-20 minutes to crisp up the exterior of the lamb.
8. 8.
   Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before carving.
9. 9.
   Serve the Argentinian-style roasted lamb with the pan juices as a delicious sauce.

Treat your ingredients with care...

• Lamb leg — Choose a high-quality, bone-in lamb leg for the best flavor and tenderness. Trim any excess fat before marinating.

Tips & Tricks

• For added flavor, you can add sliced onions, bell peppers, or potatoes to the roasting pan.
• Baste the lamb with the pan juices every hour during cooking to keep it moist and flavorful.
• If you prefer a smoky flavor, you can add a small amount of smoked paprika to the marinade.
• Serve the lamb with chimichurri sauce for an authentic Argentinian touch.
• Leftover lamb can be used in sandwiches or salads the next day.

Serving advice

Serve the Argentinian-style roasted lamb as the centerpiece of a festive meal. Accompany it with traditional Argentinian sides such as grilled vegetables, chimichurri sauce, and a fresh green salad.

Presentation advice

Present the beautifully roasted lamb leg on a large platter, garnished with fresh herbs and lemon wedges. The golden-brown exterior and tender meat will be a feast for the eyes.